Ferré & Consulting Blog (English Version)

Latest research from Mintel on the sugar and gum confectionery market in Europe reveals that in the big five European countries, sales of sugar and gum confectionery have remained stagnant over the past four years (2008–2011), from €8.6 billion in 2008 to an estimated €8.9bn in 2011.

Sales particularly declined in the most mature markets such as Germany, which despite remaining the largest market in Europe has seen sales drop from €3.8bn in 2008 to €3.6bn (est.) in 2011. Meanwhile, the UK market has remained stable at around €1.8bn both in 2008 through to 2011. Similarly, France has seen modest growth, from €1.4bn in 2008 to €1.5bn (est.) in 2011. In Spain and Italy, the market managed to post a growth, although modest, from €1bn (Spain) and €768 million (Italy) in 2008, up to €1.1bn (est. Spain) and € 795m(est. Italy) in 2011.

David Jago, director of innovation and insight at Mintel, says “Prolonged economic uncertainty has affected consumer confidence, and now people have started cutting down on non-essentials items, affecting a market that was supposed to be recession proof. Other factors hampering sales include a plethora of other snacking products, healthy eating trends, and an ageing population. Overall, both sugar and gum confectionery markets are mature in Western Europe and have little room for further growth; however Eastern European markets offer more opportunities.”

However, it is not all bad news for the confectionery industry. Mintel’s research shows that Europe has been active in new product launches for the sector, accounting for 27% of global sugar and gum new product launches during January 2011 to June 2011, down a small 1% on the previous six months. Asia Pacific was the leading region in new product development during this period, accounting for 42% of total launches. Mintel’s GNPD recorded some 965 new products in Europe in this period in sugar and Gum confectionery, with the UK (20%) leading in terms of NPD activity among the big five European countries during this period, closely followed by Germany with 18% and Spain with 12%.

When it comes to the latest trends, the most noticeable one is the introduction of more natural ranges and the elimination or reduction of additives and preservatives. Indeed, the ‘no additives/preservatives’ claim was the second most popular across Europe during the six months to June 2011, accounting for around 20% of the gum and confectionery launches, a figure which more than doubles the 9% seen globally.

Meanwhile, the ‘low/no/reduced sugar’ claim dominates in new product development in the category, with 22% of new launches with this claim over the past six months. The claim is however far more popular within the gum confectionery market, with 56% of new gum products featuring the claim.

Pastilles, gums, jellies and chews remain the largest sub-category in Europe for NPD at 23% of the launches for the review period, followed by gum (14%), toffees, caramels & nougats (12%), and boiled sweets (9%). In particular, the sub-categories that saw above average activity compared to the global market included standard & power mints (8%), Llquorice (8%) and medicated confectionery (7%). With flavours, traditional flavours remain extremely popular in Europe, with fruit varieties dominating (30%) the market, followed by berry fruit (21%) and herbs (20%).

Source: Confectionery Production

Confectionery confectionary, Mintel

Ferenc Mohos, the managing director of Food Quality 1992 in Budapest, Hungary, has launched the book Confectionery and Chocolate Engineering: Principles and Applications. It is published by Wiley.

“Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles,” notes Mohos.

The purpose of the book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering.

The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials.

By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.

Confectionery Production will run extracts from the book during the coming months.

Source: Confectionery Production

Chocolate, Confectionery Chocolate, confectionary, Ferenc Mohos, manufacturing

Activity is heating up around the British confectionary brand Cadbury after the publication of a defence document on January 12th stating that Kraft’s takeover offer was “even more unattractive”.

Reports have emerged through the Reuters news agency that sources close to the Italian company Ferrero and the US food manufacturer Hershey have ruled out either company putting in a rival bid.

This leaves Kraft’s bid, which was updated last week, the only offer on Cadbury’s table. The board of Cadbury responded to the offer when it published its end of year results stating that it was “even more unattractive” than when it was originally made and urging shareholders to reject the bid.

Kraft has hit back at the statements calling Cadbury’s defence “underwhelming”.

It said: “They have said very little that is new and have ducked the issue of their profitability in 2010. We continue to believe that the certainty and upside potential provided by our offer remains the best option for Cadbury’s shareholders.”

Bloomberg has also reported that Cadbury boss Todd Stitzer believes it is important to the brands future to remain whole, rather than being broken up by an acquisition, if it wants to continue to compete in the global market place.

Companies Cadbury, confectionary, Kraft